Ben Bertei (ex-Spirit House and Longrain) and Thai chef May continue to push the boundaries of creative modern Thai dishes at this Fortitude Valley institution.
Hidden down a laneway, this busy restaurant has an industrial-warehouse vibe, complete with concrete floors, low lighting, and a large open kitchen faced with polished wood. The staff are friendly, busy and knowledgeable, and there’s an excellent range of wines by the glass, beers and cocktails.
The menu is designed to be shared. Start with a superb sweet and hot soft-shell crab bao with an Asian slaw and spicy dressing, a crisp and creamy chicken burger with house-smoked sriracha, or a soft, juicy salt and pepper tofu burger with chilli caramel. Then share some authentic Thai curries, stir fries or vegetarian dishes. The charred pad see ew of crispy pork belly, choy sum, pickled chilli and crispy garlic presents thick, round ‘gnocchi’ in a spicy sauce with thin slices of pork belly.
PSST! It’s best to go early and book – bookings are only taken up to 6.30pm – after that it’s first come, first served.